You'll love this healthier homemade cream soup! A batch of the mix whips up in minutes and is ready to quickly make a "can full" of cream soup whenever you need it.
In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped.
Store in an airtight container in a cool dry place for up to 1 year.
Whisk 6 tbsp. soup mix into 1 ⅓ cups water. Be sure to use a larger container since this will expand as it heats. I find a 2 cup glass measuring cup works perfectly.
Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally.
For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
Use in place of 1 small can of cream soup.
Dried Vegetable Flakes- I couldn’t find these for a while and just made it without. It still was good, although I’ve found that with the flakes added it is a bit thicker and more the consistency of bought cream soup.
Cream of Mushroom & Cream of Celery- If I’m using this in a casserole etc. I actually never add the mushrooms or celery and just use the plain cream soup instead. It's easier, tastes great and I've never missed the mushrooms or celery.